Creating a fabulous dish with mini ‘carrot’ peppers is simple. Just follow these straightforward steps:

1. Preheat Oven: If roasting, preheat your oven to 400°F (200°C).
2. Prepare the Peppers: Rinse the mini ‘carrot’ peppers under cold water. Pat dry with a towel.
3. Cut and Hollow: Cut the tops off the peppers and remove the seeds. Use a small spoon to hollow them out gently.
4. Mix Filling: In a bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
5. Stuff Peppers: Fill each pepper with the cheese mixture, packing it in well.
6. Arrange: If roasting, place the stuffed peppers on a baking sheet lined with parchment paper.
7. Roast or Chill: Roast in the preheated oven for 10-15 minutes until the tops are golden and the peppers are soft. If serving raw, chill the stuffed peppers in the refrigerator for at least 30 minutes.
8. Serve and Garnish: Remove from the oven or refrigerator. Serve on a platter and garnish with fresh herbs if desired.

These simple steps will ensure that your mini ‘carrot’ peppers are as delightful to look at as they are to eat.